Save Pin
Juicy bites of chicken, crisp veggies, and sweet pineapple come together perfectly on the grill. You'll love the pop of flavors thanks to a marinade that's a great mix of savory and fresh island sweetness. This one's always a hit for backyard get-togethers or easy sunny day dinners.
The first time I put these together was at a big family get-together when I wanted something better than the usual hot dogs. They vanished in seconds. Now, we kick off summer grilling with them every year. The grilled pineapple steals the show every single time.
Tasty Ingredients
- Fresh pineapple: Juicy and sweet, this fruit is key Go for a golden, fragrant pineapple with a bit of give at the bottom for max flavor
- Green bell peppers: They add that fresh crunch and some mellow earthiness Pick shiny, firm ones without squishy spots
- Red onion: Little bursts of sweet onion flavor plus good color Find onions that feel heavy and have papery skins
- Dark brown sugar: For rich, caramel hints and cozy molasses flavor Pack it down well when scooping
- Ketchup: Boosts the marinade’s tang and body Choose one with real tomato for deeper flavor
- Boneless skinless chicken breast: Evenly cooks and stays tender as it soaks up all those marinade flavors Fresh pink meat works best
- Low sodium soy sauce: Gives that savory boost without being too salty Give your marinade a taste before adding extra salt
- Olive oil: Keeps everything moist and stops sticking during grilling Use extra virgin for the best taste in the marinade
- Canned pineapple juice: Layers on that fruity flavor and makes the chicken super tender Stick to 100 percent pure juice
- Sesame oil: Just a dash brings deep nuttiness Toasted is best, but don’t overdo it
- Minced ginger: Adds a warm and spicy zing Peel and chop it fresh for best results
- Minced garlic: Smells and tastes bold Go for freshly chopped garlic for extra bite
- Rice vinegar: It brightens everything with mild tang and fruitiness
- Salt and pepper: Bring it all together Use good kosher salt and crack your own pepper for best effect
Simple Step-by-Step
- Serve and Enjoy:
- After grilling, pull the skewers off and let 'em chill for a few minutes. Pile them up warm with whatever sides you like, such as more pineapple or steamed rice.
- Grill the Kebabs:
- Arrange skewers on the hot grates. Grill for five minutes, then brush on the reserved marinade. Flip and brush again, letting them cook a few more minutes till the chicken is just golden with some char marks and hits 165°F in the center. The edges should be nicely caramelized.
- Preheat and Oil the Grill:
- Start heating your grill to medium—aim for about 400°F. Rub the grates with olive oil so nothing sticks and you get those beautiful lines.
- Assemble the Kebabs:
- Now, slide alternating pieces of pineapple, bell pepper, onion, and chicken onto each stick. Don’t jam them too tight—leave a little space for heat to move around.
- Prepare Skewers and Vegetables:
- As the chicken soaks, drop your wooden sticks in cold water for an hour—that stops them from scorching. Chop up onion, pineapple, and pepper into same-sized bits. Give the veggies and pineapple a toss with olive oil, plus a bit of salt and pepper. This helps everything grill up evenly with nice color.
- Marinate the Chicken:
- Mix ketchup, sugar, soy sauce, pineapple juice, olive oil, vinegar, garlic, ginger, and sesame oil in a bowl. Add a good pinch of salt and pepper to taste. Pour all but half a cup over chopped chicken in a zip bag. Stash the leftover marinade in the fridge for basting later. Pop the chicken (sealed) in the fridge to marinate for an hour so it gets loaded with flavor.
Save Pin
Every time I make these, I’m surprised how much grilling fresh pineapple changes everything. Those pieces turn sweet like candy with caramelized edges. My niece once grabbed a skewer just for the pineapple, so now I always put extra chunks on every stick.
Keeping Leftovers Fresh
Pop any extras into an airtight box and tuck ’em in the fridge for up to three days. The chicken gets even tastier with time. You want to store for longer? Freeze the cooked chunks off the sticks, tightly wrapped in foil, and they’ll be good for two months.
Swap-Out Ideas
If you like your chicken juicier, try boneless thighs. For the veggie part, anything that’s fresh—mushrooms, cherry tomatoes, or zucchini—will work. Want one with more kick? Splash in a little hot sauce or grate some citrus zest into the marinade. Always taste and tweak before grilling.
Ways to Share and Serve
I usually pile these on a mound of coconut rice or with a crisp salad. For a party, set them on a platter with lime wedges and handfuls of chopped herbs—everyone grabs what they like. They’re great with grilled corn or even a basic cucumber salad, too.
Save Pin
Background and Local Traditions
Throwing food on skewers has roots in Hawaii that blend different barbecue and Asian cooking styles. Pineapple made its way to the islands long ago, and now it’s an island grilling staple. This dish is a fun nod to community, island flavors, and outdoor cooking with friends.
Common Recipe Questions
- → Is canned pineapple okay to use?
Fresh pineapple's the way to go—it tastes better and holds together while grilling. Canned is softer and just doesn't stand up to the heat as well.
- → How can I make sure my wooden sticks don't catch fire?
Drop your wooden skewers into a bowl of cold water for at least an hour before cooking. That helps keep them from burning on the grill.
- → How big should the chicken and veggies be?
Chop your chicken, pineapple, onion, and peppers so they're all about 1 1/4 inches thick. They'll cook evenly and fit nicely on the skewer this way.
- → How long should the chicken soak in the marinade?
Let your chicken soak in the fridge for at least one hour—overnight is even better for bigger flavor.
- → When is the chicken done cooking?
Grill the chicken until it hits 165°F (75°C) inside. Then you know it's cooked through and still juicy.